Ingredients
| Ingredient | Amount |
|---|---|
| All Purpose Flour | g 360 |
| Salt | tsp 1/2 |
| Unsalted Butter | Sticks 2 |
| Cold Water | g 118 |
| Egg | Large 1 (Beaten with a pinch of salt) |
| Canola Oil | Tbsp 1 |
| Unsalted Butter | Tbsp 1 |
| Beef Chuck | lbs 2 (cut into 1" cubes) |
| Onion | Medium 1 (chopped) |
| Carrot | Large 2 (Chopped) |
| Garlic | Cloves 2 (finely chopped) |
| Tomato Paste | Tbsp 2 |
| Worcestershire Sauce | Tbsp 2 |
| Flour | Tbsp 2 |
| Dark English Ale | g 177 |
| Beef Stock | g 118 (Low Sodium) |
| Fresh Thyme | tsp 1/2 (Finely Chopped) |
| Fresh Rosemary | tsp 1/2 (Finely Chopped) |
| Salt & Pepper to Taste |
Instructions
- g 360 All Purpose Flour
- tsp 1/2 Salt
- Sticks 2 Unsalted Butter
- g 118 Cold Water
Make Pastry
Add flour salt and butter to a food processor. Pulse until butter has the texture of fine breadcrumbs.
With the food processor running, slowly drizzle in cold water until the dough forms into a ball.
Divide dough into two equal size balls, wrap each in plastic, and refrigerate.
- Tbsp 1 Canola Oil
- Tbsp 1 Unsalted Butter
- lbs 2 Beef Chuck
Brown Beef
Add oil and butter to a large, heavy-bottomed, oven proof pan (a Dutch oven works well).
Heat over medium-high heat. When pan is hot, brown beef a few pieces at a time. Brown on all sides and then set beef aside.
- Medium 1 Onion
- Large 2 Carrot
Cook Aromatics
Add onions and carrots to the pan. Cook until the onions soften (about 5 minutes).
- Cloves 2 Garlic
- Tbsp 2 Tomato Paste
- Tbsp 2 Worcestershire Sauce
Cook Aromatics Continued
Add garlic, tomato paste, and Worcestershire sauce. Stir in and cook until fragrant (about 1 minute).
- Tbsp 2 Flour
Add Flour
Sprinkle in the flour and stir until ingredients are well coated.
- g 177 Dark English Ale
Deglaze
Add ale and stir. Using a wooden spoon, scrape the bottom of the pan.
- g 118 Beef Stock
- tsp 1/2 Fresh Thyme
- tsp 1/2 Fresh Rosemary
- Salt & Pepper to Taste
Add Remaining Ingredients & Simmer
Add beef stock, thyme, and rosemary. Add salt and pepper to tase.
Add beef and any juices then bring to simmer.
Cover and let simmer for 45 minutes stirring occasionally.
Remove lid and simmer for about 15 more minutes until sauce has thickened. (Make sure the sauce isn't too runny or the pie will be soggy.)
Roll out Pie Crust
Remove half the pie crust from the refrigerator. Roll onto a floured surface to a thickness of 1/8 inch. Cut a circle from the dough 1/2 inch larger than the pie pan.
Gently place crust into the pie pan allowing the sides to hang over.
Blind Bake Crust
Cut out a large circle of parchment paper. Cover the crust with parchment paper and beans or pie weights.
Bake crust in a 425 degree oven for 12 minutes until the edges start to brown slightly.
Blind Baking (Continued)
Remove the crust from the oven and remove pie weights and parchment paper. Poke holes in the bottom of the crust with a fork.
Return to oven and bake five more minutes.
- Large 1 Egg
Roll out Pie Top
While the filling is simmering, take the remaining dough out of the refrigerator and roll it out into circle a little larger than your pan.
Brush egg wash around the outside edge of the crust.
Fill Pie
Fill the pie with the beef filling.
- Large 1 Egg
Top the Pie
Brush the edges of the bottom pastry with the beaten egg.
Drape the pie top over your rolling pin and gently place on top of the pie.
Crip the top crust to the bottom and trim excess.
- Large 1 Egg
Prepare Top
Brush the entire top of the pie with egg wash and cut a few slits in the top.
Bake
Bake the pie for around 15 minutes until the crust is golden brown.
Remove from the oven, allow to cool for a few minutes, and serve.
This hearty pie is perfect for a cold winter day and leftovers reheat wonderfully.